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Coastal Fish with Coconut
Recipes
Coastal Fish with Coconut
6 servings
55 minutes total (Active 20 minutes)

Ingredients

  • 3 limes, for zest/juice
  • 1 orange, for zest/juice
  • 6 cloves garlic
  • 4 (6 oz) firm white fish fillets (such as cod, halibut, or snapper; about 1 ½ lb)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 medium yellow onion
  • 2 medium green (or red) bell peppers
  • 3 plum tomatoes
  • ¼ cup fresh cilantro
  • 1 ½ cups white rice
  • 1 ½ tablespoons canola oil, divided
  • 3 ⅓ cups water, divided
  • 1 (13.66 oz) can lite coconut milk

Steps

    1. Zest limes and orange (1 teaspoon each); squeeze limes and orange for juice (¼ cup each). Finely chop garlic (1 tablespoon). Cut fish into large chunks (about 3-inch pieces).
    2. Combine juices, zest, garlic, cumin, coriander, paprika, ½ teaspoon salt, and pepper; toss with fish to coat. Cover and marinate 30 minutes (or up to 1 hour).
    3. Coarsely chop onion (1 cup), bell peppers (1 ½ cups), tomatoes (1 cup), and cilantro. Prepare rice following package instructions (using ½ tablespoon oil and 3 cups water).
    4. Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon oil in pan; cook onions, peppers, and tomatoes 10–12 minutes, stirring occasionally, or until peppers and onions start to brown. Stir in remaining ⅓ cup water and scrape pan to release any browned bits.
    5. Reduce heat to medium; add coconut milk, fish (with marinade), and remaining ½ teaspoon salt. Simmer 4–5 minutes, gently stirring occasionally. Remove from heat; spoon over rice and top with cilantro. Serve.
    Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ⅙ recipe serving: Calories 360, Total Fat 8g, Sat Fat 4g, Trans Fat 0g, Chol 45mg, Sodium 610mg, Total Carb 50g, Fiber 2g, Sugars 5g, Protein 20g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%